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Home » Instant Pot » Instant Pot Chicken Vegetable Soup

Instant Pot Chicken Vegetable Soup

Jan 4, 2022 · Modified: Feb 5, 2025 by Carmy · This post may contain affiliate links and as an Amazon Associate, I earn a commission from qualifying purchases.

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Made with simple and nutritious ingredients, this chicken vegetable soup comes together so quickly and easily in the Instant Pot. Light but still hearty, this Instant Pot Chicken Vegetable Soup is perfect for any occasion.

Whether you're craving something cozy on a cold day or a filling but light lunch, this Instant Pot Chicken Vegetable Soup is going to fit that bill. It's easy, healthy, and packed with flavor. You're going to wish you made extra!

A bowl of instant pot chicken vegetable soup.
Jump to:
  • Why You'll Love This Chicken Vegetable Soup
  • Ingredients You'll Need
  • How To Make Instant Pot Chicken Vegetable Soup
  • Recipes Variations
  • Tips and Notes
  • Recipe
  • More Recipes You May Like

Why You'll Love This Chicken Vegetable Soup

  • This instant pot chicken and veggie soup uses a lot of kitchen staples. Most of these ingredients are items I already have on hand so it's easy to whip it up last minute.
  • It's easy to customize. You can add additional vegetables to this chicken vegetable Instant Pot soup. Use it as an opportunity to clear out the fridge before you head out to the grocery store.
  • Want to make it even heartier? Make some pasta of your choice and serve the soup over it.

Ingredients You'll Need

Ingredients needed to make instant pot chicken vegetable soup.
  • olive oil — or any oil of your choice.
  • onion — I use a small yellow onion but if you only have white or sweet onion, feel free to use that instead.
  • garlic — I always recommend using freshly minced garlic, as pre-minced garlic has an aftertaste to it.
  • celery — celery may seem like an ingredient you can skip, but it adds a nice subtle flavour to the soup!
  • chicken breast — I use boneless skinless chicken breasts but you can swap for chicken thighs if that's what you have on hand.
  • chicken broth — use low sodium broth whenever possible.
  • fire-roasted diced tomatoes — this adds a delicious smoky flavor to the soup!
  • flavor boosters: you'll need a bay leaf, salt, black pepper, dried oregano, dried thyme, and onion powder.
  • russet potato — diced into ½ inch cubes so you can get a bit with every spoonful!
  • carrots — I just use regular carrots, but if you have some pretty colored carrots to use up, feel free to use them instead.
  • zucchini — the skin is thin enough that you can skip peeling it.
  • frozen peas — the heat from the soup at the end is enough to cook through the frozen peas, so there is no need to thaw them beforehand.
  • parsley for garnish

How To Make Instant Pot Chicken Vegetable Soup

Set of two photos showing onions and celery sauted in the pressure cooker then the rest of the ingredients added.
  • On sauté mode, add your oil and then the diced onion, celery, and minced garlic to the Instant Pot. Sauté the onion until translucent, about 2 to 3 minutes.
  • Add everything else to the Instant Pot except the frozen peas and parsley.
Set of two photos showing Instant Pot lid placed on the pot and the soup pressure cooked.
  • Place the lid on, turn it to sealing. Set it to pressure cook/manual on high pressure for 10 minutes.
  • Let NPR for 10 minutes before QR carefully. Taste and add more salt if desired.
Set of two photos showing chicken shredded on a cutting board and then added back into the soup.
  • Remove the chicken and shred it.
  • Add the shredded chicken back to the pot.
Set of two photos showing frozen peas added to the pot and stirred.
  • Add the frozen peas and stir. The heat from the soup should cook it through immediately.
  • Garnish with fresh chopped parsley before serving.
Three bowls of instant pot chicken vegetable soup in front of an instant pot.

Recipes Variations

  • If you do not have canned fire-roasted tomatoes, you can always swap them for regular canned diced tomatoes.
  • If you do not have russet potatoes, sweet potatoes can be swapped in, but it'll lead to a sweeter soup.
  • Other vegetables you might want to try using include corn, zucchini, and green beans. You can also stir in some spinach at the end.
  • Legumes are a great addition to this chicken vegetable soup in the Instant Pot! Try adding some drained and rinsed canned white beans or even chickpeas!
  • Other fresh herbs can be used! Thyme, rosemary, and oregano makes for a tasty addition to this chicken and vegetable soup.
Overhead view of three bowls of instant pot chicken vegetable soup.

Tips and Notes

  • This chicken vegetable soup uses a 6QT Instant Pot. A smaller one may require adjusting the amount of the ingredients to fit it all.
  • It can take anywhere from 15 to 20 minutes for the Instant Pot to come up to pressure. Not to worry, as that's normal!
  • If you're adding other vegetables that cook relatively quickly, such as broccoli florets or cauliflower, add them at the end before the peas. You can also turn on sauté mode to simmer the broccoli/cauliflower for a minute or two.
What is NPR? What is QR?

NPR is Natural Pressure Release. When your Instant Pot is done cooking (via pressure), instead of doing a QR, let the pressure come down naturally by leaving it alone until the float valve pin has dropped to indicate that the pressure is gone.

QR is quick release, which is when you turn the lid's knob from sealing to venting and the steam is released immediately.

How do I store and reheat leftovers?

Once the soup has cooled to room temperature, transfer the soup to airtight containers and store it for up to 4 days in the fridge. Reheat the soup in the microwave or on the stovetop.

Recipe

Overhead view of a bowl of instant pot chicken vegetable soup with a spoon.

Instant Pot Chicken Vegetable Soup Recipe

Made with simple and nutritious ingredients, this chicken vegetable soup comes together so quickly and easily in the Instant Pot. Light but still hearty, this Instant Pot Chicken Vegetable Soup is perfect for any occasion.
4.71 from 85 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 13 minutes minutes
Natural Pressure Release: 15 minutes minutes
Total Time: 38 minutes minutes
Servings: 4 - 5 servings

Equipment

  • Instant Pot, 6 Qt

Ingredients

  • 1 tablespoon olive oil
  • ½ yellow onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 pound boneless skinless chicken breast
  • 5 cups chicken broth, low sodium
  • 1 can fire-roasted diced tomatoes, (796mL)
  • 1 bay leaf
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon onion powder
  • 1 russet potato, peeled and diced into ½ inch cubes
  • 2 carrots, peeled and diced
  • 1 small zucchini, cubed
  • 1 cup frozen peas
  • Fresh parsley, for garnish, optional

Instructions

  • On sauté mode, add your oil and then the diced onion, celery, and minced garlic to the Instant Pot. Sauté the onion until translucent, about 2 to 3 minutes. 
  • Add everything else to the instant pot EXCEPT the frozen peas and parsley.
  • Set it to Pressure Cook/Manual on high pressure for 10 minutes.
  • Let NPR for 10 minutes before QR carefully. Taste and add more salt if desired. Remove the chicken and shred it before adding it back to the pot and stirring to combine. Add the frozen peas and stir. The heat from the soup should cook it through immediately.
  • Garnish with fresh chopped parsley before serving.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 29g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 2588mg | Potassium: 1060mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5996IU | Vitamin C: 31mg | Calcium: 112mg | Iron: 3mg
Course: Instant Pot
Cuisine: Healthy
Author: Carmy

More Recipes You May Like

  • Instant Pot Chicken Stroganoff
  • Creamy Instant Pot Beef Pasta
  • Instant Pot Chicken Alfredo Pasta
  • Instant Pot Shrimp Risotto
  • Instant Pot Buffalo Chicken
  • Instant Pot Goulash

More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.

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Comments

  1. Jeannie says

    January 06, 2022 at 7:37 pm

    5 stars
    simple, easy and warming soup and also delicious. the right soup for this weather

    Reply
    • Brenda says

      June 20, 2023 at 4:00 pm

      I love this recipe but wondering if I can use ground chicken?

      Reply
      • Carmy says

        June 21, 2023 at 11:49 am

        It might overcook.

        Reply
  2. Amy Liu Dong says

    January 07, 2022 at 7:32 am

    5 stars
    Easy and delicious chicken soup to make, perfect to eat in this cold weather.

    Reply
  3. nancy says

    January 07, 2022 at 1:17 pm

    5 stars
    delicious and one that i make repeatedly

    Reply
  4. Laura Stainer says

    February 21, 2022 at 10:45 pm

    Made this tonight and it was really good! It was easy to put together and the flavor was great.

    Reply
    • Carmy says

      February 22, 2022 at 9:23 pm

      I'm so glad to hear, Laura! Thank you!

      Reply
  5. Rejeana says

    February 28, 2022 at 7:50 pm

    I made this soup today, and we liked it. However, there’s only two of us, and the weather is getting warmer here. Can leftovers be frozen?

    Reply
    • Carmy says

      February 28, 2022 at 8:47 pm

      The zucchini might be too soft when thawed but other than that, I don't see an issue with freezing the leftovers!

      Reply
  6. Mary Ann Knight says

    March 27, 2022 at 8:29 pm

    If I already have frozen shredded chicken when do I add it and how long should it cook?

    Reply
    • Carmy says

      March 28, 2022 at 1:25 pm

      You can always stir it in at the end on saute mode.

      Reply
  7. Sam says

    January 10, 2023 at 12:11 am

    If I wanted to add noodles, or rice, how would that factor in to the cooking....I appreciate any help, I am a brand new instant pot rookie ! 🙂 Thank you !

    Reply
    • Carmy says

      January 19, 2023 at 1:06 pm

      Hi Sam! My recommendation is when you remove the chicken to shred, simmer the soup and add the noodles or rice and cook it then. This way, you don't risk the noodles/rice overcooking or undercooking 🙂

      Reply
      • Tom the InstaPot Guy says

        June 20, 2023 at 10:36 pm

        I had floppy noodles that absorbed too much soup bc I added pasta *before* closing the lid - Big Mistake!
        Thank you for posting this here - much appreciated.

        Reply
  8. Sandi says

    June 07, 2023 at 3:21 am

    This looks delicious. I don't use a Instant Pot, so can I use the same ingredients and use my Crock Pot ?

    Reply
    • Carmy says

      June 07, 2023 at 10:22 am

      You sure can Sandi! I recommend sauteing the onion, celery, and garlic on the stove top before adding everything to the slow cooker.

      Reply
  9. Tom the InstaPot Guy says

    June 20, 2023 at 10:30 pm

    Perfectly versatile recipe! Tks!
    My college friend was over, and I had to make due w my ingredients on-hand:

    2 Lg onions chopped
    5 stalks celery ""
    6 medium carrots ""
    6-7oz Kale (about half a bag)
    Destemmed, cut bite size
    8 cups chicken stock
    4 oz penne pasta*

    *Warning: add the pasta after removing the lid as suggested above
    I had to take out my floppy pasta with tongs to keep it from absorbing any more stock!
    *Surprisingly missed all these:
    Peas, zucchini, tomatoes nor potatoes.
    *Used All listed spices, w/o salt
    only adding:
    ½ tsp rosemary
    2 tsp garlic pepper (contains
    salt)

    Then a flavor boost at the end:
    ½ tsp chicken bullion

    My visiting college buddy loved it, so thank you for this! I sent him back with your recipe, and only adding my nonsense here so they can make the same thing for their family.
    I'm looking fwd to making your original recipe!
    I couldn't have done it without you! Cheers to you!!
    And much Thanks.

    Reply
    • Carmy says

      June 21, 2023 at 11:50 am

      Hope you get a chance to try the original! Enjoy 🙂

      Reply
  10. Mindy says

    June 04, 2024 at 3:19 pm

    5 stars
    It was really good!

    Reply
  11. Arlene says

    January 21, 2025 at 3:05 pm

    Can I use frozen chicken breasts directly in the pot and if so would that change the cooking time?
    Thanks, Arlene

    Reply
    • Carmy says

      January 24, 2025 at 10:15 am

      Hi Arlene! If you are using frozen chicken, the vegetables might be a little more overcooked. If you don't mind that, you don't have to change the time as the Instant Pot will take longer to come up to pressure with frozen chicken, so it should adjust on its own. Hope this helps!

      Reply
  12. Beth says

    February 05, 2025 at 5:45 pm

    5 stars
    I made this last night, and it was amazing! I love the flavor and how fast it is to make in the Instant Pot.

    Reply
  13. Ana says

    February 06, 2025 at 6:12 am

    5 stars
    This Instant Pot Chicken Vegetable Soup was a lifesaver on a busy weeknight! It came together so quickly and tasted amazing. I'll definitely be making this again and again.

    Reply
  14. Catalina says

    February 06, 2025 at 1:13 pm

    5 stars
    This soup was exactly what I needed on a chilly night! It was so comforting, packed with flavor, and incredibly easy to make in the Instant Pot.

    Reply
  15. Cara says

    February 06, 2025 at 2:01 pm

    5 stars
    This really hit the spot! I liked the tomato flavor a lot, used the fire-roasted tomatoes like the recipe called for and it turned out really flavorful for a brothy soup

    Reply
  16. Angela Campos says

    February 06, 2025 at 4:16 pm

    5 stars
    This recipe was so yummy! I love making all kinds of soup in the Instant Pot, but this one is a new favorite for sure!!!

    Reply
  17. Michelle says

    February 07, 2025 at 10:34 am

    5 stars
    Super easy and tasty chicken soup! I didn't have fire roasted tomatoes so I used canned diced tomatoes, turned out great.

    Reply
4.71 from 85 votes (75 ratings without comment)

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